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Homebrew Board - Recipes

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WorkBoots09
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10:24a, 11/6/14
AG
So my wife really wants a gose despite the weather. How does this recipe sound?

Gose of Christmas Present

5.5 gal

5lb German Pilsner
7 lb Red Wheat Malt
2lb Acidulated Malt

Mash base malts @ 152F 60 min
Add Acidulated malt @ 20 min left

1oz Hallertau @ 20min

1oz Ground Coriander Seed @ 5min
1oz Salt @ 5min

T-58 Yeast, ferment & 65F

The only reason I threw red wheat in there was to make it a little darker. Is there a significant flavor difference between standard wheat malt and red wheat?

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jock itch
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7:12p, 11/6/14
We use Rahr Red Wheat a lot and there's pretty much zero difference in color. As far as flavor, I've heard white wheat is a little "softer", but I've never done a side by side to confirm. IMO you'd be hard pressed to taste the difference, but I've been wrong before!

As far as the grain bill/mash, there's a couple of different ways to approach a Gose. Do you have a pH meter? A buddy of mine made one of the best I've ever tasted by letting the mash sit over night and fall into the "danger zone" for lacto/pedio. He's also a research scientist and was checking pH religiously. The acid malt option is also good; however, acid malt has always been a little too variable for me and we'd need to look at your water profile to get an idea of what the actual pH would come down to. My personal choice would be to wait until the wort is in the kettle and just add straight lactic acid until reaching the desired pH. What that number is escapes me at the moment.

Overall though looks really good as-is. My only suggestion would be to ditch the T-58 and go w/ either a standard Hefe yeast like WLP 300 or perhaps a Wit strain. If you like the flavor profile of T-58 go for it...I've just never really been a fan.

Let us know how it comes out! I've been wanting to do a Gose for a while now.
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jock itch
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7:16p, 11/6/14
Oh and perhaps also of note, I remember reading a white paper a few months back showing a need to increase pitch rate as the pH of the wort drops. Never tested this personally, but something to consider.
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Cancelled
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8:49p, 11/6/14
AG
I wanted to make a pumpkin ale, but the wife doesn't like pumpkin and I wanted to make something for her. So I made a golden ale. I threw in a bunch of bananas and roasted pecans (pecans in cheese cloth) during the first part of the boil and left them until I added the malt. Blended the bananas and put them back in during the boil for 40 mins along with the pecans and some vanilla and cinnamon.

Removed pecans and set for fermenting. It's wholly experimental. I'll let the board know how it tastes in about 4 weeks

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Kyle98
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12:32p, 11/11/14
AG
Did FG sampling last two nights on my hefe, constant at 1.012. I was expecting 1.011-1.013, so looks like we're done. Going to sample once more tonight, and if nothing has changed, I'll be kegging and starting on getting it carbedonated. The samples have both tasted fantastic, can't wait to taste it once it's carbed up! Should be ready for Thanksgiving.
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Kyle98
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2:11p, 11/14/14
AG
Couldn't help it, I poured a pint from the keg last night. It's still way under-carbed, as expected, but man is it tasty otherwise!

Up next, an All Grain version of the IIPA that started this thread off:

15lbs 2-row
1lb Cara 45
1lb Carapils
1lb Corn Sugar (added pre-boil, post-mash)

Same hop schedule as before, same yeast. Mash for 90 minutes at 152.
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Gator2_01
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10:42a, 11/15/14
AG
Should be kegging Red RYEder IPA on Tuesday. I took an Irish Red recipe, added some rye, and hopped it like a Bell's Two Hearted clone. Pretty excited for this one!

16 lbs Base
2.5 lbs Rye
1 lb Melanoiden
1 lb C120
1 lb C40
0.5 lb Roasted Barley
5.5 oz Centennial through 5 additions
2 oz Cascade dry hop

In other news, the Sweet Potato Porter is FANTASTIC and the Saison-Brett Brown just keeps getting better with age.
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No Bat Soup For You
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5:50p, 11/17/14
AG
Does anyone have a recipe for a low ABV Session beer? I need an everyday drinker. I'd like something similar to JKs Petite Prince.

TIA
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Gator2_01
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6:11p, 11/17/14
AG
You could easily reproduce it with base malt, a bit of wheat, and then a farmhouse ale yeast like WLP670. Are you looking for all grain or extract? What size batch?
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No Bat Soup For You
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In reply to Gator2_01 • 6:14p, 11/17/14
AG
quote:
You could easily reproduce it with base malt, a bit of wheat, and then a farmhouse ale yeast like WLP670. Are you looking for all grain or extract? What size batch?


5 gallon/all grain
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Gator2_01
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6:45p, 11/17/14
AG
I'd start with:

4 lbs Pilsner
1 lb Wheat
8 oz Caramunich

3/4 oz Saaz @ 60 min
3/4 oz Saaz @ 15 min

WLP670 Farmhouse Ale Yeast

That should give you 2.9% ABV and 18.5 IBU at 72% efficiency. I added the Caramunich based on JK's website and stuck with low IBU to maintain a very light drinking beer.

I'm going to be doing one of these soon with the Saison-Brett blended yeast I got from Adelbert's.
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No Bat Soup For You
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6:55p, 11/17/14
AG
Thanks.

I'm going to try that as soon as we have a semi warm weekend where I can brew outside.
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farmer2010
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In reply to farmer2010 • 10:40a, 11/19/14
AG
quote:
Since I hate paying full shipping on a single beer's ingredients, I decided to throw together a simple bock recipe to order alongside my Black IPA:

12 lb Munich (96%)
0.5 lb Carabohemian (4%)

Hersbrucker additions at 60 and 15 minutes, target ~ 25 IBU

Mangrove Jack Bohemian Lager yeast

It'll be my first time trying Mangrove Jack yeast, but I've heard good things. Side note: if it wasn't already obvious, the short discussion about Munich malt might have played a small part in shaping this recipe.

Following up on this since I finally got around to brewing this bock on Sunday. I pitched two 10g packs of that Mangrove Jack Lager yeast, rehydrated using cool spring water and poured the chilled, aerated wort on top. I didn't take a temperature reading but estimate the wort was about 55 degrees. I've kept the fermenter at a steady 57 degrees since then, and as of Wednesday morning it still has not started fermenting. I'm not overly concerned about the lag time just yet since I've read reports of this yeast taking up to 5 days to get started. Hopefully I won't need to repitch since all I have on hand is US-05.
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farmer2010
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10:45a, 11/19/14
AG
In other news, my black IPA is currently being dry hopped. I tasted a bit as I was racking to secondary and it's very promising! Good bitterness with a roasty mocha-like character underneath.
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Kyle98
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12:14p, 11/19/14
AG
Had another "sample" pour of the hefe last night. I wish it had a bit more of the banana/clove esters, but it's still damn good. Next time, I'll try to ferment a little bit warmer.
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WorkBoots09
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4:30p, 11/20/14
AG
Well hell...



The homebrew store in Arlington (Dr. Jeckyll's Beer Lab) now sells pints and growlers-to-go. T&P for my paycheck and liver.

BTW, their lineup is sick. Dogfish Head 120 minute, Sawtooth Nitro, Oak Cliff Coffee Ale, just to name a few.
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E King Trill
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6:54p, 11/24/14
AG
So 4% of my wort was unboiled in a partial mash beer that i did on Saturday.

We had 7 lbs of DME and 1 lb of brown sugar and we mashed 1lb. Of crystal 40L at 154 for 60.

So due to constraints due to our set up and a novice oversight on our part. Some of the crystal malt (40%) that was mashed prior to boiling the DME went directly into our fermenter. Is this going to ruin the beer. It's only 4% of the total grain/DME bill but could it have a negative effect on the beer or potentially infect or ruin it?
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jock itch
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10:54p, 11/24/14
Generally malt can be a big contributor to lactobacillus infections which is why most commercial breweries separate their mill room from the fermentation cellar as best as possible; however, if it was mashed you're likely fine as mash temps are within the pasteurization range and will kill most of any potential critters.

Not guaranteeing anything but my guess is the beer will be fine.. What's done is done so just chalk it up to one of many learning experiences that come with brewing.
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Kyle98
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11:29a, 12/5/14
AG
The hefe has been pouring for a week or so now, and man is it tasty! Can't wait to get the RIS tapped and pouring as well.

Hoping to get a chest freezer here soon so I can start having better fermentation temp control. Also thinking about moving from BIAB to an ice chest-style mashtun.
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Sooner Born
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11:31a, 12/5/14
Just starting BIAB but curious why you are thinking of moving to the ice chest?
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Gator2_01
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1:42p, 12/5/14
AG
Because my system is more fun!
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Kyle98
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1:49p, 12/5/14
AG
I already have most everything I need for the ice chest setup, and I want to compare. Plus, my "bag" is starting to fall apart a bit.

Also, I want to start doing 10 gallon batches at some point, and don't want to buy a new boil kettle.
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Kyle98
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8:12a, 12/9/14
AG
Brewing this weekend. Took my extract IIPA recipe and came up with this for BIAB (6 GAL to fermentor):

Grain Bill:
17lb 2-Row
1lb Corn Sugar
1lb Crystal 40L
1lb Carapils

Mash 90min @151F

Hop Schedule:
4oz Chinook - 90 min
0.75oz Chinook - 45 min
1.25oz Simcoe - 30 min
0.75oz Centennial - 0 min
2.5oz Simcoe - 0 min
1oz Centennial - dry hop 14 days
1oz Simcoe - dry hop 14 days
1oz Chinook - dry hop 14 days
0.25oz Chinook - dry hop 5 days
0.25oz Simcoe -dry hop 5 days
0.25oz Centennial - dry hop 5 days

WLP001 @68F

OG - 1.082
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farmer2010
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9:33a, 12/9/14
AG
What's your target IBU? That hop bill looks massive!
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Kyle98
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9:41a, 12/9/14
AG
It calculates out to something ridiculous like 250. I used the same hop schedule when I did this beer with extract, and it came out amazing, so I'm not messing with it. It's a tweaked version (I substituted Chinook in for Columbus, and I made the amounts add up to whole numbers) of the hop schedule from a Pliny clone recipe that Vinnie Cilurzo put in this article:

https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf

The actual measured IBUs there are 90-95.
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farmer2010
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9:49a, 12/9/14
AG
Jeebus.

To compare, the black IPA recipe I posted a few pages back is "only" calculated at 65 IBU, slightly lower OG, and tastes plenty hoppy to my admittedly hop-adverse taste. I think it's pretty balanced for an IPA, though. I bet my face would be puckered for a week if I drank one of yours.
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Kyle98
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10:28a, 12/9/14
AG
It was very tasty! Hoping for more of the same with the all grain version. We're hosting the dessert/drinks portion of our neighborhood NYE party, so I'm hoping I can get it kegged and carbed by the 31st!
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khkman22
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12:37p, 12/9/14
AG
Kyle, isn't the hop bill generally more in the extract brews because of the concentration of the wort? Unless you do full boils with extract brewing, you might want to think about dialing the hops back just a little. When comparing the extract recipe with the BIAB in your brewing software, what is the difference in calculated IBUs? You may like the BIAB batch just fine, but just wanted to remind you about the difference in bitterness between the two methods.
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Kyle98
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12:41p, 12/9/14
AG
I did a full volume boil with the extract version.
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khkman22
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12:50p, 12/9/14
AG
Carry on then. Feel free to fill a bottle and send to me to test if calculated equals actual.
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Kyle98
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12:55p, 12/9/14
AG
I will double-check my numbers when I get home, though. I don't recall off the top of my head what the boil volume was for the extract batch. The article calls for 8, but I think I did more. I'm getting 9.75 from BIABacus for this one, so there might be enough of a difference to persuade me to scale back the hops just a bit.

I'll verify when I get home with Beersmith, but plugging in my extract recipe on BrewersFriend (using 8 gal boil volume) gives me 202 IBU and the above BIAB recipe (using 9.75 boil volume) gives 242. Of course, anything above 100 is pretty much meaningless, anyway, as it's all theoretical, and you can't taste the difference.
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Kyle98
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9:50a, 12/11/14
AG
Looks like I only boiled 6.5 gallons before, so I'm going to knock down the boil hops a bit, but keep the same dry hops:

3 oz Chinook @ 90 minutes
0.75 oz Chinook @ 45 minutes
0.75 oz Simcoe @ 30 minutes
0.75 oz Centennial @ 0 minutes
2 oz Simcoe @ 0 minutes
1 oz Chinook dry hopped for 14 days
1 oz Centennial dry hopped for 14 days
1 oz Simcoe dry hopped for 14 days
0.25 oz Chinook dry hopped for 5 days
0.25 oz Centennial dry hopped for 5 days
0.25 oz Simcoe dry hopped for 5 days

That puts me at 155 IBU calculated (Tinseth)
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jock itch
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10:46a, 12/11/14
We send in samples to a lab every time we brew a new beer, and as pointed already, calculated IBUs vs actual become laughably inaccurate over about 80 or so. Our Double IPA was calculated at ~120 and came back from the lab at 73 IBUs. Still tastes plenty bitter and "hoppy".
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jock itch
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10:49a, 12/11/14
And to add, most beers w/ over 100 actual require extracts to get there (which there's nothing wrong with IMO).
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No Bat Soup For You
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5:13p, 12/11/14
AG
I want to do a smash ipa with a lot of grapefruit aroma and flavor (without actually using any grapefruit). What's the best hop/malt combination to bring out those characteristics?
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